Layered Fig and Rosemary Cornmeal Scones

kingarthurbaking.com

Chez Jolee

I added this app to keep all my Instant Pot recipes but now use it to add my favorites. It works really well for me

Dough

3 ¾ cup (450g) King Arthur Unbleached All-Purpose Flour

¾ cup plus 1 tablespoon (126g) yellow cornmeal*

¼ cup plus 3 tablespoons (86g) granulated sugar

1 tablespoon plus 1 ½ teaspoon (18g) baking powder

1 teaspoon salt

1 to 3 teaspoons fresh rosemary, finely chopped

16 tablespoons (227g) unsalted butter, chilled; cut into ½" cubes

2 large eggs

1 cup (227g) heavy cream, chilled

note: Use a medium-grind cornmeal, like Quaker, for best results.

Filling

9 to 10 tablespoons (180g to 200g) fig butter/jam*

note: See “tips,” below.

Topping

1 large egg, whisked with 1 tablespoon water (egg wash)

coarse sparkling sugar or turbinado sugar, for sprinkling

Directions at kingarthurbaking.com

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